Pasta with Lobster, Leek and Tomato

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This is a springtime twist on Pasta with Lobster, Chilis and Mint.  In the spring, when leeks have just begun to show up at our local farm stands, it’s nice to add them to whatever I’m cooking, just for that sweet, delicate unique kind of onion flavor.

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Instead of mint, I’m using fresh basil–lots of it.  I like to add some at the beginning of cooking, and a handful right at the end, prior to serving.  This gives the dish wonderful layers of bright green, fresh flavor.

For the proportion of ingredients, refer to my recipe in the link above, but here I’ll illustrate the steps to the dish again.

First, begin with just-cooked fresh lobster meat (preferably par-cooked, so that the extra couple of minutes simmering in the sauce will not toughen the already-cooked meat too much. )

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Dice the meat into bite-size pieces and set aside.

While the pasta (I use dried linguine) cooks, in a large skillet over medium heat, add leeks, garlic, shallots and olive oil.

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Saute on low heat until they are softened, but not browned–about 8 minutes.  Add chili flakes and continue sauteing on low heat for another 5 minutes.

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In a food processor, puree 2 ripe plum tomatoes, and set aside.

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Add 1/2 cup white wine to the skillet and reduce for a minute.  Add tomatoes and basil and continue cooking until pasta is a minute shy of done.

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Add lobster meat and allow to warm in the sauce for a minute.   Right before adding the pasta to the skillet, add a handful of torn basil leaves.

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Add pasta, along with 1/2 cup of salty pasta cooking liquid.  Toss and stir for a minute to amalgamate.   Drizzle a generous amount of olive oil onto each individual serving.

Tonight, as a first course, we had freshly sauteed local spinach with garlic, olive oil, chili flakes and a sprinkle of lemon.

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Nothing else was necessary for an absolutely simple feast!

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One Response to Pasta with Lobster, Leek and Tomato

  1. Yum this looks amazing!

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